Now being gentle to bean-sensitive tummies won't mean having to sacrifice authentic taste: if we didn't know better, we'd swear this reader recipe was full of garbanzo beans!

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SHARES

Reader Recipe Tester Minh Nguyen San Diego, CA "Eating clean has made a huge impact on my health, body and career. I feel better than I did when I was a teenager. I can live my life without feeling guilty about eating delicious foods. I'm more aware of how food affects me and I love sharing that knowledge with everyone I know and meet. I love that this bean-free hummus recipe is so nutritious and light and very versatile."

4Servings

Ingredients

3 raw zucchini, peeled and chopped

6 tbsp lemon juice

4 cloves garlic

2 tsp paprika

2 tsp sea salt

1/2 tsp ground cumin

1 tsp turmeric

2 pinches ground cayenne pepper

1/2 cup raw tahini

1 cup sesame or sunflower seeds, soaked

Extra-virgin olive oil, for drizzle

Fresh parsley, minced for garnish

Preparation

Place all ingredients, except oil and parsley, into a blender or food processor and blend until smooth or to desired consistency. Drizzle with oil and garnish with parsley. Complement it with crudites, raw flax crackers or whole-grain pita bread. You can also spread it on sandwiches or mix it with salads.

There are so many things you can do with a good pizza crust. I have to admit that there is this amazing little Italian deli a few miles from my house that sells pizza dough, and I sometimes stop in on the way home and buy a bag or two to make dinner. But it is easy to make your own crust, too. The fun part of pizza making is getting creative with toppings, using whatever we have in the house. We have been putting hummus on our pizza crust for quite some time. On top of the hummus, you can put any greens you have. Sometimes I use watercress or baby spinach for the kids because they are milder, though I love to use fresh spring baby arugula. The sautéed mushrooms add a great texture and pop of flavor.